POTENSI ENZIM α-AMILASE DARI Bacillus Sp. (TERMAMYL®) UNTUK PEMROSESAN TEPUNG SORGUM

Abstract

Sorghum flour is one of non glutenous carbohydrate source that can be used as wheat flour substitute. Unfortunately, food using sorghum as basic ingridients such as sorghum bread tend to have higher textural quality reduction rate during storage. α-Amylase is commonly used in breadmaking using wheat flour as antifirming agent to give better quality. In the present study, we characterized commercial α-amylase (Termamyl®) and determined its potency for sorghum flour processing. The results of the present study indicate that Termamyl® has ability to degrade raw starch. Further study indicated that sorghum flour treated with Termamyl® shown changes in granular shape and reduced 27% of amylase content compared to untreated sorgum flour. Keywords: